Pistachio Ice Cream

INGREDIENTS:

1 cups (130g) raw pistachios, shells removed
2 13.5oz cans heavy coconut cream*
1/4 cup (80g) maple syrup
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

DIRECTIONS:

Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften.
Remove from heat, add the extracts, cool 10 minutes.
Blend until very smooth.
Pour into an ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.
Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve.
Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.